What you are seeing here is the Thandai, the creamy refreshing drink known across India for the bhaang that is added to give it an extra zing. If you're consuming a glass of Thandai, which festival would you be celebrating?

Pictured here is the Anarsa, a rice-based preparation that is commonly associated with a particular festival in Maharashtra and Bihar. The main ingredients used are jaggery, rice, poppy seed and ghee. Around the time of which festival would you be seeing these in the market?

This is the Ugadi Pachadi, as suggested in its name, made as part of the Ugadi celebrations in South India. What makes this preparation unique is that it has six different tastes namely sweet, sour, salt, pungent, spice and bitter representing the various emotions of our daily life. Tell us what gives this pachadi its bitter taste?

This is Paanakam, a refreshing drink made with jaggery and water. To add zing to it, dried ginger and lemon juice is added. As part of celebrations of which festival is this drink made?

Haleem is a stew composed of meat, lentils and pounded wheat that is fashioned into a thick paste. Though an Arabic dish originally, it was introduced in Hyderabad by the Chaush people during the rule of the Nizams. This dish is typically made during a particular observance of the Islamic faoth. What is it?